WO2022185889A1

WO2022185889A1 - Method for manufacturing meat-like processed food product

Info

Publication number: WO2022185889A1
Application number: PCT/JP2022/005651
Authority: WO
Inventors: 桃子藤澤; 伸中谷
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2021-03-01
Filing date: 2022-02-14
Publication date: 2022-09-09
Also published as: TW202235004A; JPWO2022185889A1

Abstract

Provided is a meat-like processed food product having an improved yield when heated. A meat-like processed food product that has an improved yield by suppressing water separation during heating can be manufactured by the following steps: (A) preparing an oil-in-water emulsion containing at least an oil/fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material and a low-temperature gelatinized starch; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product.

Description

Method for producing meat-like processed food

The present invention relates to a meat-like processed food with improved yield when heated.

The market for plant-based foods, especially meat-like processed foods such as veggie burgers, is growing significantly both in Japan and overseas. These meat-like processed foods are processed like meat by using a textured protein material that has been organized by an extruder or the like using vegetable protein such as soybeans as the main raw material, and it contains dried egg white instead of There is an example using methyl cellulose. In Patent Document 1, a meat-like processed food with a methylcellulose body is prepared using methylcellulose and gluten, etc., and in Patent Document 2, an emulsion card using an isolated soybean protein material and methylcellulose.

　Citrus fiber is a material used to improve the physical properties of flour products such as bakery products. Patent Document 3 states that the addition of citrus fibers to the marinating liquid for food ingredients for fried chicken or the like improves the crispiness of the batter.

The gelatinized state of starch can be adjusted by various treatments, and gelatinized starch at room temperature is widely distributed. Starch with a gelatinization temperature of around 40°C is also known by special processing (Patent Document 4).

JP-A-2005-21163 JP 2018-29565 A Japanese Patent Application Laid-Open No. 2019-110898 Japanese Patent Application Laid-Open No. 2018-109192

An object of the present invention is to provide a meat-like processed food with improved yield when heated.

As a result of extensive research on the above problems, the present inventors discovered that the addition of low-temperature gelatinized starch improves the yield during heating, and completed the present invention.

That is, the present invention provides (1) a method for producing a meat-like processed food comprising the following steps.
(A) Step of preparing an oil-in-water emulsion containing at least fat, methylcellulose and water (B) Mixing the emulsion of (A) with a textured vegetable material and a low-temperature gelatinized starch to prepare a dough. Process (1), wherein the dough prepared in step (c)(a) is molded and then heated to form a meat-like processed food (2) The gelatinization start temperature of the low-temperature gelatinized starch is 30 to 50°C. A method for producing a meat-like processed food.
(3) The method for producing a meat-like processed food according to (2), wherein citrus fibers are mixed during the preparation of the dough of (a).
(4) The method for producing the meat-like processed food according to (3), wherein the molded dough is steamed and heated at 75 to 130°C for 5 to 20 minutes.
(5) A meat-like processed food containing an oil-in-water emulsion containing fat and methylcellulose, a textured vegetable material, and a low-temperature gelatinized starch.
(6) The meat-like processed food according to (5), wherein the low-temperature gelatinized starch has a gelatinization initiation temperature of 30 to 50°C.
(7) The meat-like processed food according to (6), which contains citrus fiber.
It is about.

According to the present invention, it is possible to provide a meat-like processed food that has improved yield when heated while maintaining quality without reducing or using egg white.

(Livestock meat-like processed food)
The meat-like processed food in the present invention refers to a food in which various minced meat is generally used, in which a part or all of the minced meat is replaced with a textured plant material. For example, 50% by weight or more, 80% by weight or more, 90% by weight or more, or 100% by weight of minced meat is replaced with a tissue-form vegetable material that has been rehydrated and drained. These are sometimes described as plant-based or plant-based.
Foods that usually use various minced meat include hamburgers, patties, meatballs, nuggets, meatballs, ham, sausages, salami, frankfurters, American dogs, gyoza, dumplings, shumai, spring rolls, meat buns, and xiaolongbao. , mince cutlets, meat pies, ravioli, lasagna, meat loaf, cabbage rolls, stuffed peppers, but not limited to these.

(Oil-in-water emulsion)
In the present invention, an oil-in-water emulsion containing oil, methylcellulose and water is essential.
Methylcellulose used in the present invention is obtained by methoxylating cellulose, which is widely distributed in nature, as a raw material, and is usually produced by treating cellulose with caustic soda and then reacting it with methyl chloride and an etherifying agent. It also has the property of reversibly increasing the gelling power by heating. In the present invention, methylcellulose can be used alone or in combination with other gelling agents. Other gelling agents include egg white, gellan gum, carrageenan, alginic acid, agar, curdlan, konjac powder, starch and the like.
Meat-like processed foods using methyl cellulose may cause syneresis during heating. When the consumer heats the product directly, the occurrence of water separation will produce a juicy feeling. It causes a significant decrease in yield.
Various oils and fats can be used for the oils and fats used in the present invention. Specifically, soybean oil, rapeseed oil, rice oil, corn oil, palm oil, beef tallow, lard, fractionated oils, hydrogenated oils, and transesterified oils thereof can be mentioned, and these can be appropriately selected and used. . However, since the object of the present invention is a meat-like processed food, it is desirable to use oils and fats that are in a molten state at body temperature.

(low temperature gelatinized starch)
The low-temperature gelatinized starch used in the present invention differs from the so-called gelatinized starch, which is soluble in cold water. It is the starch that initiates the transformation. For example, hydroxypropylated phosphate cross-linked starch and the like can be mentioned, and specific examples include LO-TEMP453-S manufactured by TATE & LYLE INGREDIENTS AMERICAS LLC. In the field of breeding, even if the gelatinization initiation temperature is about 60°C, the expression of low-temperature gelatinized starch is sometimes used. Addition of low-temperature gelatinized starch can suppress syneresis without deteriorating texture.

(Insoluble dietary fiber)
In the present invention, it is preferable to use insoluble dietary fiber in combination. As used herein, insoluble dietary fiber is plant-derived fiber that does not dissolve in water or warm water. Specific examples include oat fiber, wheat fiber, citrus fiber and the like. In the case of the present invention, citrus fibers with high water absorption, which will be described later, are particularly preferred. By adding insoluble dietary fiber, the syneresis suppressing effect of the low-temperature gelatinized starch can be further enhanced, and the texture after baking can be tightened.

(citrus fiber)
The insoluble dietary fiber mentioned above is preferably citrus fiber. The citrus fiber used in the present invention is obtained by squeezing citrus fruits such as oranges, removing the juice from the squeezed liquid, and subjecting the cell walls to high impact after pulverization. As a result, the micellar structure of the citrus fiber is broken, resulting in a porous structure, which significantly improves water absorption and at the same time increases binding with water, resulting in improved water retention. Specifically, the water absorption per gram is 15 times or more, preferably 18 times or more. The amount of water absorption is measured by adding 50 g of water to 1 g of each sample fiber, stirring it in a 50 ml container, allowing it to stand still for 24 hours, and checking the boundary between the supernatant and the sediment.

(Textured plant material)
The textured plant material used in the present invention is a material having a water-insoluble tissue, and is mainly divided into a textured vegetable protein material and a textured vegetable polysaccharide material.
The textured vegetable protein material is a vegetable raw material exemplified by soybeans, defatted soybeans, isolated soybean protein, concentrated soybean protein, wheat, wheat protein, peas, pea protein, chickpeas, mycoprotein, etc. processed into a textured shape. For example, in the case of soybeans, soybeans, defatted soybeans, isolated soybean protein, etc. are blended with other raw materials if necessary, and then structured under high temperature and high pressure using a single-screw or twin-screw extruder. In addition, it may be in the form of granules, flakes, sliced meat, and the like. For peas, mung beans, and chickpeas, a structured material can be obtained by subjecting round beans and their fractions as raw materials to a similar treatment.

A textured soybean protein material whose main raw material is soybean is suitable for the present invention, and a product of any shape and size can be appropriately selected and used according to the desired product form. Although there are products that have been rehydrated and distributed, it is desirable to use dried products (water content of 10% by weight or less) in the present invention. Also suitable for the present invention is a soybean material that is structured by pressing tofu.
As the textured vegetable protein material, so-called gluten chips prepared by processing wheat protein can also be used in the present invention.

On the other hand, the textured vegetable polysaccharide material is a textured product obtained by partially insolubilizing polysaccharides by freezing polysaccharides, particularly konjac gel.
In the present invention, the tissue-like plant material can be used in combination with various shapes such as a flat shape and a grain shape. Also, various textured plant materials can be used in combination.

The textured vegetable polysaccharide material, low-temperature gelatinized starch, and if necessary, insoluble dietary fiber are added to the above-mentioned emulsion to make the dough. By heating this dough, the textured vegetable material is bound by the gelling agent methyl cellulose, and a meat-like processed food can be prepared. These animal meat-like processed foods have a texture similar to that of animal meat processed foods using egg white.

A method for preparing a processed animal meat food is shown below.
(Step a) (Emulsion preparation)
Fat, methylcellulose and water are mixed to prepare an oil-in-water emulsion. At this time, it is preferable to apply shear using a mixer, food processor, silent cutter, hand blender, stephan mixer, etc., because the emulsified particles become finer. An even better emulsion can be obtained by mixing fats and oils and methyl cellulose in advance and adding water after sufficiently dispersing the mixture.

The amount of methyl cellulose that forms a gel is necessary, but 2 to 8% by weight can be exemplified. The amount of fats and oils is preferably 10-40% by weight, more preferably 15-30% by weight.

Although water varies depending on the amount of other additives, it is preferably 55-88% by weight, more preferably 55-83% by weight. Further, since the solubility of methyl cellulose increases at low temperatures, the water used is preferably low temperature, and ice water is more preferably used. A method of freezing after emulsion preparation is also effective.
Other ingredients such as sweeteners, spices, salts, flavor imparting materials, and seasonings other than those mentioned above may be added to the emulsion as long as the effects of the present invention are not impaired. This addition can be done before or after the emulsification step. The amount used in step a above is the concentration with the emulsion as the denominator.

(Step A) (Dough preparation)
The aqueous solution or emulsion prepared in step a is mixed with low-temperature gelatinized starch, optionally insoluble dietary fiber, and a textured plant material to form a dough. A mixer, food processor, silent cutter, or the like can be used for mixing. When the tissue-like vegetable protein material is a tissue-like vegetable protein material, it is usually dried. In this case, water is first absorbed and the tissue is softened by "rehydration" before mixing. We do not refuse to add and mix the textured vegetable protein material and water, or to add and mix the partially rehydrated textured vegetable protein material and water. Moreover, a part of water can also be made into said oil-in-water emulsion.
Various seasonings, vegetables, starches, gelling agents, vegetable protein materials such as powdered soybean protein, etc. can be added in order to change the flavor and physical properties. In addition, the order of addition of the above-mentioned emulsions, various materials, etc. is not particularly specified.

The amount of each used is preferably 10 to 40% by weight, more preferably 20 to 30% by weight, of the emulsion in the dough. The low-temperature gelatinized starch is preferably 0.1-20% by weight, more preferably 0.1-10% by weight. When insoluble dietary fiber is used in combination, it is preferable to use 0.1 to 10% by weight of cold gelatinized starch and 0.1 to 3% by weight of insoluble dietary fiber, and 2 to 4% by weight of cold gelatinized starch and 0.5 to 2% by weight of insoluble dietary fiber. % by weight is more preferred. The dry matter content of the tissue-like plant material is preferably 5 to 30% by weight, more preferably 8 to 20% by weight.
In addition, the usage amount described in the above step (a) is the concentration in the dough.

(Process c) (molding heating)
The dough prepared in step (a) is molded into a desired size and shape by a molding machine. It is then subjected to a heating step. As the heating means in the present invention, firing heating, steaming heating, boiling heating, frying heating, electromagnetic wave heating and the like can be used in combination as appropriate. Retort heating is also possible. As a result, the molded dough is heated and solidified, and its shape is stabilized.
The temperature and time depend on the shape, weight, and heating method, but in the case of steam heating, 75 to 130°C is preferable, and 75 to 100°C is more preferable. The heating time at that time is preferably 5 to 20 minutes. If the heating temperature is low and the heating time is short, it is not hygienic, and if the heating temperature is high and the time is long, water separation (drip) may increase. 150 to 300° C. for 5 to 15 minutes for firing heating, 115 to 130° C. for 10 to 60 minutes for retort heating, and 75 to 100° C. for 5 to 50 minutes for boiling heating.

According to the present invention, a meat-like processed food having a texture similar to that of ordinary processed meat can be obtained without reducing or using animal raw materials such as meat and egg whites without lowering the yield during heating. be able to.

The present invention will be described by describing examples below. The following parts are parts by weight.

○ Example 1
(Basic manufacturing method)
To 4.3 parts of rapeseed oil, add 1.4 parts of methyl cellulose (Metrose MCE100TS, manufactured by Shin-Etsu Chemical Co., Ltd.) and 0.1 part of caramel coloring (Caramel SF-180, manufactured by Ikeda Tohka Kogyo Co., Ltd.) and stir in a Robocoop, then add 25.6 parts of ice water and stir further. As a result, an oil-in-water emulsion A was obtained. 3.0 parts of low-temperature gelatinized starch (manufactured by TATE & LYLE INGREDIENTS AMERICAS LLC / LO-TEMP453-S / gelatinization start temperature 38 ° C), citrus fiber (manufactured by DSP Gokyo / Herbacell AQ Plus CF) -D / 100 / 40 times water absorption) 1.0 part was added, stirred with a mixer, and then reconstituted with 4.6 parts of water. Add 11.4 parts of textured soy protein material B (Fuji Oil Co., Ltd., Apex 950/flat shape), 10.0 parts of seasoning, and 21.3 parts of onions cut into 5 mm squares, and stir with a Kenwood mixer for 3 minutes. , with the dough.
The dough is punched using an automatic molding machine (GM-D) manufactured by Nippon Career Co., Ltd. to form 75g (φ85 x 10mm) and uses a convection oven (Fujimac Co., Ltd., FCCM-PLUS). Then, it was steamed and heated at 95°C for 10 minutes to obtain a hamburger-like food.

○ Examples 2 to 5
The low-temperature gelatinized starch and insoluble dietary fiber of Example 1 were recombined according to the composition shown in Table 1, and prepared in the same manner as in Example 1. In Example 5, oat fiber (Vitacel HF200 manufactured by Rettenmeyer/water absorption 7.5 times) was used.

○Comparative Examples 1 to 4
The low-temperature gelatinized starch blended in Example 1 was changed to processed starch (Matsutani Chemical Food Starch SG, gelatinization temperature 55 ° C.) or pregelatinized starch (Glyco Nutrition Foods, GMIX-K1A, normal temperature gelatinization), Alternatively, it was prepared in the same manner as in Example 1 without the addition.

(Table 1) Composition of Examples and Comparative Examples

(evaluation)
Each molded dough was weighed before and after heating, and the heating yield was calculated. . The state and moldability of the unheated dough were evaluated as follows: ◎: very good moldability, ○: good moldability, Δ: moldable, ×: hard and difficult to mold.
Moreover, sensory evaluation was evaluated according to the following criteria.

(Sensory evaluation criteria)
The sensory evaluation was performed by five experienced panelists, and the texture after heating was comprehensively evaluated for the texture that seems to be meat processed foods, especially hamburgers (including patties), and was judged by consensus.
◎: Not inferior to meat hamburger, particularly good ○: Good as hamburger-like food without problems △: Slightly inferior, but within the range of hamburger-like food ×: Unsuitable as hamburger-like food

(Table 2) Yield and functional evaluation of each example and comparative example

The results are shown in Table 2. All of the examples containing low-temperature gelatinized starch and insoluble dietary fiber had improved yields compared to the comparative examples that did not contain low-temperature gelatinized starch. In particular, Examples 1, 3, and 5, which contained an appropriate amount of insoluble dietary fiber, were favorable in terms of moldability, yield after heating, and texture. These were suitable for use as patties.

○ Examples 6 to 10
The low-temperature gelatinized starch of Example 1 was modified according to the formulation shown in Table 3, and was prepared in the same manner as in Example 1 without adding insoluble dietary fiber.

(Table 3) Composition of each example

(Table 4) Yield and functional evaluation of each example

The results are shown in Table 4. Low-temperature gelatinized starch alone showed the effect of improving the yield. In the texture evaluation after heating, when the content exceeds 4% by weight, the physical properties are softer than when insoluble dietary fiber is added, and it is considered more suitable for hamburgers than patties. An important subject of the present invention is suppression of water separation, and since it is difficult to accurately measure the amount of water separation, the value of yield correlated with the amount of water separation is used. The apparent yield may exceed 100% due to steaming and heating, but it is important to compare with comparative examples.

○ Examples 11-12, Comparative Example 5
(Preparation by heating with iron plate)
The doughs prepared and shaped in Examples 8, 9 and Comparative Example 1 were baked on an iron plate at 180°C for 7 minutes. The results are shown in Table 5, and all examples exhibited favorable physical properties in which syneresis was suppressed. In addition, the heating yield in the case of iron plate firing was evaluated as follows: ◎: 90% or more/very good, ○: 85 to 90%/good, and ×: less than 85%/failed.

(Table 5) Composition and functional evaluation of each example (iron plate heating)

According to the present invention, a meat-like processed food with improved yield when heated can be produced by using a textured plant material and methyl cellulose.

Claims

A method for producing a meat-like processed food, comprising the following steps.
(A) Step of preparing an oil-in-water emulsion containing at least fat, methylcellulose and water (B) Mixing the emulsion of (A) with a textured vegetable material and a low-temperature gelatinized starch to prepare a dough. A step of heating the dough prepared in step (c) and (b) after molding to obtain a meat-like processed food
The method for producing a meat-like processed food according to claim 1, wherein the low-temperature gelatinized starch has a gelatinization initiation temperature of 30 to 50°C.
3. The method for producing a meat-like processed food according to claim 2, wherein citrus fibers are mixed during the preparation of the dough of (a).
4. The method for producing a meat-like processed food according to claim 3, wherein the molded dough is steamed and heated at 75-130° C. for 5-20 minutes.
A meat-like processed food containing an oil-in-water emulsion containing fat and methylcellulose, a textured vegetable material, and a low-temperature gelatinized starch.
The meat-like processed food according to claim 5, wherein the low temperature gelatinized starch has a gelatinization initiation temperature of 30 to 50°C.
7. The meat-like processed food according to claim 6, which contains citrus fiber.